Servings: 12 cups
Calories: 175kcal
Equipment
- Large stock pot or Dutch Oven
Ingredients
- 1 cup dried ditalini or other small pasta such as coretti tubetini, or orzo)
- 2 tablespoons olive oil divided
- 3 spicy Italian sausage casing removed
- 3 cloves garlic minced
- 1 onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 3 cups water or chicken or vegetable stock
- 2 cups tomato passata
- 1 28-ounce can diced tomatoes
- 1 -2 teaspoon Italian spice blend or a combination of dried basil, oregano, and thyme
- Kosher salt and freshly ground black pepper to taste
- 1 18-ounce can red kidney beans, drained and rinsed
- 1 18-ounce can white kidney beans, drained and rinsed
Instructions
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add the Italian sausage and cook until browned, about 3-5 minutes, breaking the sausage apart into crumbles with the back of a spoon, or spatula.
- Add the garlic, onion, carrots, and celery and sauté for 2-3 minutes,
- Add the, tomato sauce, diced tomatoes, Italian spice blend and 4 cups water or stock. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
- Add the pasta and the drained and rinsed canned beans and cook until the pasta is al dente, 5-10 minutes.Note: If you don't plan on eating all of the soup right away and want to avoid having the pasta absorb too much of the liquid from the soup you can chose to cook the pasta separately from the soup and add it to individual servings.
- Serve with freshly grated parmesan cheese and freshly ground black pepper
Nutrition
Serving: 1cup | Calories: 175kcal | Carbohydrates: 12g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 480mg | Potassium: 339mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1915IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg
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